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Dairy processors get ideas about ingredient and flavor trends from makers of non-dairy beverage.

Dippin’ Dots produces more than 40 varieties of ice cream, ice cream cakes, sherbet, flavored ice and frozen yogurt.

Futuristic flash-freeze processing creates Dippin’ Dots ice cream and more in Paducah, Ky.

“Dairy technology” may sound oxymoronic, given the most common connotations of technology. After all, we are an industry that has to strategize about feeding animals and what to do with their byproducts.

The updated 2010 Dietary Guidelines for Americans pose a tremendous challenge for some dairy processors, as they scurry to reformulate certain product lines to meet the call for healthier foods.

Athenos, Chobani and Fage unveiled national advertising campaigns within weeks of each other.

For the past few years, yogurt has been touted as a healthy go-to breakfast option, especially since all consumers have to do is add some granola or fruit pieces or drizzle on some honey for a better-for-you on-the-go snack.

Like Halley’s Comet, milk pricing “paradigm shifts” come along every so often and make us sit up and take notice. 

New dietary guidelines encourage cheesemakers to formulate lower-sodium and lower-fat options.

For many ice cream processors, less is more, and that means fewer complex ingredients.